Geetha's Kitchen

A great and tasty side dish or filling for parathas and roll-ups! The dry fenugreek leaves and the combination of spices make this an uncommonly delicious curry. You can cook this dish two ways: if you stir-fry only partially covered, you will have a dry curry; if you cook it covered most of the time, you will have a bit juicier curry. So your choice - would you prefer a dry curry or a juicy one? 4 to 6 Servings Ingredients: 1 medium Cauliflower, coarsely chopped 1 large Onion, finely chopped 1 large ripe Tomato, finely chopped 1 cup peas, fresh or frozen (optional) 2 Tbsp Dry Fenugreek leaves (Kasoori Methi) Spice Mix: 1 Tbsp EACH Chana and Toor Dals 2 tsp Coriander Seeds 1 tsp Cumin Seeds 8 whole Black Pepper 2 dry red chiles (or use 1/4 - 1/2 tsp cayenne) 1/2 tsp Turmeric 1/2 tsp Sea Salt Tadka/Thalippu: 1 Tbsp Oil 1/2 tsp Cumin seeds 1/2 tsp Kalonji seeds (Nigella) 1/4 tsp Fennel seeds Method: Spice Mix: Combine the dals, coriander and cumin seed...

The inspiration for this recipe truly belongs to Chellu. When he realized that I could not eat the traditional lemon curd since it contains eggs, he wanted to make one that I could enjoy too. Sweet! Chellu and I checked a couple of recipes; but none seemed encouraging until we came to Bryanna's Lemon Curd recipe. We had to make some changes - we had no lemons, soy milk, etc. We did have lots of lovely homegrown limes that a friend had brought over. Chellu wondered why we could not use the limes and make lime curd instead? Why not indeed! Since Chellu was determined to go forth anyway, go forth we did because I did not want to pour the proverbial cold water on his culinary adventure. WOW! the Lime Curd turned out scrumptious. It is so easy to make too. In addition to using it as a spread (like jam/jellies) of course, we used some in the "trifle" that I made - utterly delicious! We made the lime curd in the microwave oven. You may cook it in a sauce pan over the st...